2/6/2015 Ingredients: 1 kilogram chital macher gada 200 mille liters cooking oil 4 potato (medium size) 3 tomato (medium size) 4 onion (medium size) 3 tablespoon ginger paste 2-3 green chili paste 3 green chili 3 tablespoon garlic paste Garnish with Garam Masala Powder and serve the delicious Chital Macher Muitha … Put the fish keema in a bowl. And just like anyone else she started looking for authentic cuisines on the internet, just to get a taste of home. Chital Maacher Muitha Published : 00:34 Author : রঙ বে-রঙ Chital Maacher Muitha: A traditional bengali recipe of fish kofta with Chital. chitol maacher muitha. Chital Macher Muitha. Chital Macher Muitha - Chital macher muitha or fish dumplings in light onion-ginger gravy is again one of the classic delicacy from Bengali cuisine and is mainly the forte of Bangladeshis or the bangals (the east bengals) who excels in it. Add the chopped Tomato or Tomato Puree, Salt, and cook till you can see oil separating out. To make delicious chital macher muitha we need to take 500 gm of Chital fish fillet.this fish contains so much of bones.so our first priority is to get the fish de-boned. In … For the gravy, heat oil in a pan, fry the Potato cubes and keep aside. Now add some salt, pinch of red chili powder, half a tablespoon of ginger-garlic paste (to remove the fish odor) and a pinch of dry roasted freshly grounded gorom masala ( cloves, cinnamon, green and brown … Chital Macher Muitha This is basically a Bangladeshi recipe prepared from a fish called “CHITAL”. Add the chopped Tomato or Tomato Puree, Salt, Green Chilli Paste and cook till you can see oil separating out. Ahana moved to Canada a day after she got married. In the Calcutta or Kolkata region of India, Chital, also known as Clown Knife fish, is a popular fish used in many dishes. Pour 2 cups of water, the fried Muitha/Dumplings, fried Potatoes, cover and give the gravy a boil. Chital Macher Muitha Posted by psengupta603 on March 14, 2019 Chital or clown knife fish is a very special type of fish available in Asian countries.It is a type of carnivorous freshwater fish which feeds on other small fishes.The preparation is exotic and the specialty lies in the flesh of the fish which hardens when it gets cooked. 0. For that we need to take ta fish fillet and scoop the flesh out with a spoon and a knife. It is an interesting fish, in that it is carnivorous (meat eating) and often cannibalistic (eats its own kind). Chitol Maacher Muitha. A sudden change in geography made her home sick like anyone else. Add the boiled potato. …chital macher muthia or fish dumplings in ginger gravy… Chital macher muthia or fish dumplings in light onion-ginger gravy is again one of the classic delicacy from Bengali cuisine and is mainly the forte of Bangladeshis or the bangals (the east bengals) who excels in it. Chittol Macher Muitha চিত্তল মাছের মুথিয়া Chital macher muthia or fish dumplings in light onion-ginger gravy is again one of the classic delicacy from Bengali cuisine and is mainly the forte of Bangladeshis or the bangals (the east bengals) who excels in it. I have learnt this preparation from my mother and my mother still makes this recipe on special occasions as this is a hit item for all of us, but the procedure of making the recipe is a bit tough as you need to separate the flesh from the thorns. Ingredients::: Chital Macher Gada - 1kg; Cooking Oil - 200ml; Potato (Medium size) - 4pc; Tomato (Medium size) -3pc; Onion (Medium size) -4pc; Chital Macher Muitha (Chital Fried Fish Dumplings) Posted on June 25, 2015 by sarah308. 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